As is usual at establishments of this kind, the a la carte menu -- composed and penned daily by Masumitsu-san -- gives no prices. That is why many people are happy to leave the selection up to him, ordering the 7,000 yen omakase ("leave ...

Owner Satoshi Ikuta is not just a pizza enthusiast, he is an Italophile to the umpteenth degree. He's the guy with the goatee beard and tractor driver's baseball cap whom you see toiling away in front of that fiery furnace. His passion is not, ...

Flying the flag for English ale and pub grub for almost a decade, the Hobgoblin has become a Roppongi institution.

To call Giang's food authentic is to miss the point. Everything she prepares -- from the My Tho-style pho noodles to the thit bo kho beef stew -- is a step or two up the ladder of refinement, rather than the kind of down-home ...

The menu isn’t extensive, but there is something for everyone, with sandwiches, tacos and fried breakfasts. The real draw is the breakfast plate, which can come with one, two or three eggs (¥1,050, you’ll get double the meat portion for this set), cooked to ...

You can treat Du Vin Hachisch either as a restaurant or as a deluxe wine bar; either way works just fine. It would be easy to drop 50,000 yen here on an intimate dinner a deux, or on some celebratory banquet, but there's absolutely ...

There is fish (including Ahi tuna, swordfish and smoked salmon); seafood (jumbo shrimp); mixed organic vegetables; teriyaki chicken; duck; tea-flavored pork chops; barbecued lamb kebabs; and a choice of U.S. or Hida-Takayama beef steaks, for which you can select the size or price of ...

NOTE: Brasserie de l'Institut closed on April 29, 2019, and will reopen in about one year. It's all casual and honest, but laid out with a sense of style -- much like the food, in fact. If you've visited Bernard's main restaurant in Roppongi, you ...

Review excerpt: Ayu Ramen stands out in one crucial respect. Every bowl here comes topped with a portion of its namesake fish, ayu.

336 Ebisu

Review excerpt: 336 Ebisu is part of the new wave of Parisian neo-bistros, where quality cooking and a well curated cellar are de rigeur but dressing up and putting on airs is decidedly passe.